Strawberry Shortcake Cake
A delightful dessert combining fluffy cake, fresh strawberries, and whipped cream, perfect for celebrations and summer gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Make sure it is softened to room temperature
- 1 cup milk
- 3.5 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For the Topping
- 3 cups fresh strawberries, sliced Use ripe, fresh strawberries for the best flavor
- 1 cup heavy cream
- 1 cup powdered sugar Adjust sweetness to taste
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and granulated sugar until fluffy.
- Add in milk and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Assembly
- While the cakes are cooling, prepare the strawberry glaze by mashing half of the sliced strawberries with sugar and cooking on medium heat until thickened. Let it cool.
- Whip the heavy cream with powdered sugar until soft peaks form.
- Once the cakes are cooled, place one layer on a serving plate, spread a layer of whipped cream on top, add some of the fresh strawberries and drizzle with strawberry glaze.
- Place the second layer on top and repeat the process. Finish with remaining whipped cream, strawberries, and glaze on top. Serve and enjoy!
Notes
Store the cake in an airtight container in the refrigerator. Best enjoyed within a few days. You can create variations of this cake by using other fruits like blueberries, raspberries, or peaches instead of strawberries.